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Creamy Beef Stew




Source of Recipe


Shanny


List of Ingredients




2# chuck roast, trimmed & cubed
1 medium onion, chopped
3/4 c. red wine
6 large carrots, cut in 1" chunks
2 cups beef broth
2-3 tbsp. worcestershire sauce
1 can condensed cream of mushroom soup
4 medium potatoes, quartered
salt & pepper to taste
1/4 cup flour mixed with water for thickening
1 cup sour cream


Recipe



Brown beef in hot oil, adding onion and sautéing until onion wilts. Transfer to large kettle. Deglaze skillet with wine and add to kettle, along with carrots, broth & wooster sauce. Cook a short while (mebbe 20-30 minutes) to give the meat a head-start on "tender". Add soup and potatoes, bring to boiling, reduce heat and simmer until meat is tender and vegetables are done, adding water to cover if needed. Whisk in thickening and cook a couple more minutes; add sour cream and warm to serving temperature.

(And you sure don't have to cut up your own beef roast for this . . . use whatever you want!)